Vegan Pumpkin Pie

With the cooler fall weather setting in, I decided that that it was time to make a pumpkin pie. A couple of years ago, I tried making a vegan pumpkin pie with coconut milk, but it was a bit of a fail. This time, I decided to try making it using coconut cream instead of coconut milk, and it was a total game changer! 🙂

I was searching for a Vegan Pie recipe for the past week, but I could only find recipes made with canned full fat coconut milk. I had tried something similar in the past, and wanted to try Coconut Cream this time instead (since it’s a bit thicker than canned coconut milk). However, I couldn’t find a recipe made with Coconut Cream, so I combined a few recipes together to come up with this pie.

Glenn thought that this pie was better than traditional pumpkin pie. He really liked the creamy texture of the pie. I think it was not using eggs in it that made the difference. I’ve made both traditional and vegan pies in this past; however, I do have to agree that this was the best pumpkin pie I’ve ever made. I used my recipe for Pastry for Single-Crust Pie for pie crust.

Vegan Pumpkin Pie

Pumpkin pie made with Coconut Cream

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Course Dessert

Cuisine American

Ingredients

 

US CustomaryMetric

 

• 15 ounce Can of Pumpkin puree
• 5.4 ounce Can of Coconut cream (¾ cup)
• 1/4 cup Unsweetened almond milk (or any non-dairy milk)
• ½ cup Brown Sugar
• 2 tsp Pumpkin Pie spice
• ½ tsp cinnamon
• ½ tsp salt
• 3 Tbsp corn starch
• 1 Vegan pie crust

Instructions

 

• Preheat oven to 350 degrees F.
• Prepare a pie crust in a 9 inch pie plate
• In a medium bowl (or blender), blend canned pumpkin, coconut cream, almond milk, brown sugar, pumpkin pie spice, cinnamon, salt, and cornstarch until smooth.
• Pour the mixture into the prepared crust.
• Bake for 1- 1¼ hours. The middle will still look unset, and that is okay- it will firm up after it cools.
• Cool pie on metal rack for 30 minutes. Cover and chill in refrigerator for at least 4 hours or overnight.
• Slice and serve with non-dairy whipped topping (i.e. Coco Whip, etc)
• To make the Pie Crust Leaves (optional): Mix 2 Tbsp Granulated Sugar with 1 tsp pumpkin pie spice. Roll out any extra pie dough you have left, and cut using leaf cookie cutters. Place on a baking sheet. Sprinkle the spiced sugar over the leaves, and bake for 10 minutes at 350 degrees F.

Notes

• Store the leftover pie in the refrigerator for 3-4 days.  
• This recipe makes a shallow 9 inch pie- which is perfect for 2 people.  However, if making for a family (i.e. Thanksgiving), I would recommend doubling the recipe, and making it in a 10 inch pie pan.  
• We don’t like our desserts overly sweet, so if you like your pie sweeter, add more sugar.  Test your batter before pouring it into the crust, and add more sugar to taste. 
• I used dark brown sugar because it was all I had on hand; however, if you want a lighter colored pie, use light brown sugar instead. 

Keyword Coconut Cream, Pie, Pumpkin, Vegan

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